HKC 8.34: RASAGULLA

Let curd hang 4-5 hours. Remove from muslin and knead on smooth surface until curd is smooth and oily. Pinch off bits of curd and roll into balls about 1/4" in diameter. Bring water and sugar to a boil and then simmer. Remove 1/3 of this sugar syrup and put it in another pot off the heat. Place several balls in the simmering syrup and cook about 20 minutes until they are slightly cracked and swollen. Remove carefully with slotted spoon and place in cooled syrup. Continue until all rasagulla are done. Serve cool. These are very subtle and delicate sweets.